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PE20020559A1 - CHOCOLATE CRUMBER WITH ENHANCED FLAVOR - Google Patents

CHOCOLATE CRUMBER WITH ENHANCED FLAVOR

Info

Publication number
PE20020559A1
PE20020559A1 PE2001001075A PE2001001075A PE20020559A1 PE 20020559 A1 PE20020559 A1 PE 20020559A1 PE 2001001075 A PE2001001075 A PE 2001001075A PE 2001001075 A PE2001001075 A PE 2001001075A PE 20020559 A1 PE20020559 A1 PE 20020559A1
Authority
PE
Peru
Prior art keywords
chocolate
crumber
weight
solids
enhanced flavor
Prior art date
Application number
PE2001001075A
Other languages
Spanish (es)
Inventor
Carl Erik Hansen
Sunil Kochhar
Marcel Alexandre Juillerat
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of PE20020559A1 publication Critical patent/PE20020559A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Biotechnology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)

Abstract

SE REFIERE A UN PROCESO PARA LA PREPARACION DE MIGA DE CHOCOLATE, QUE COMPRENDE: a)MEZCLAR Y CALENTAR DESDE 15 % A 70% EN PESO DE SOLIDOS DE LECHE CON 10% A 75% EN PESO DE AZUCAR, 0,1% A 10% EN PESO DE HIDROLIZADOS DE LECHE O PROTEINA VEGETAL Y DE 0% A 25% DE SOLIDOS DE CACAO. DONDE LA PROPORCION EN PESO DE HIDROLIZADOS DE PROTEINA A SOLIDOS DE CACAO A AZUCAR A SOLIDOS DE LECHE ES 1:2:3:9IT REFERS TO A PROCESS FOR THE PREPARATION OF CHOCOLATE CRUMB, WHICH INCLUDES: a) MIXING AND HEATING FROM 15% TO 70% BY WEIGHT OF MILK SOLIDS WITH 10% TO 75% BY WEIGHT OF SUGAR, 0.1% TO 10 % BY WEIGHT OF HYDROLYZED MILK OR VEGETABLE PROTEIN AND FROM 0% TO 25% OF CACAO SOLIDS. WHERE THE RATIO BY WEIGHT OF PROTEIN HYDROLYZES TO COCOA SOLIDS TO SUGAR TO MILK SOLIDS IS 1: 2: 3: 9

PE2001001075A 2000-11-01 2001-10-29 CHOCOLATE CRUMBER WITH ENHANCED FLAVOR PE20020559A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GBGB0026717.9A GB0026717D0 (en) 2000-11-01 2000-11-01 Flavour enhanced chocolate crumb

Publications (1)

Publication Number Publication Date
PE20020559A1 true PE20020559A1 (en) 2002-07-23

Family

ID=9902375

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2001001075A PE20020559A1 (en) 2000-11-01 2001-10-29 CHOCOLATE CRUMBER WITH ENHANCED FLAVOR

Country Status (12)

Country Link
EP (1) EP1333727A1 (en)
JP (1) JP2004514453A (en)
CN (1) CN1473008A (en)
AU (1) AU2002220659A1 (en)
BR (1) BR0115104A (en)
CA (1) CA2425400A1 (en)
GB (1) GB0026717D0 (en)
MX (1) MXPA03003694A (en)
PE (1) PE20020559A1 (en)
RU (1) RU2003116135A (en)
WO (1) WO2002045520A1 (en)
ZA (1) ZA200304184B (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1308094A3 (en) * 2001-10-30 2004-02-25 Societe Des Produits Nestle S.A. Chocolate crumb flavour manipulation
CN101287378A (en) 2005-10-12 2008-10-15 吉百利亚当斯加拿大股份有限公司 High milk solids chocolate composition
GB0713297D0 (en) * 2007-07-10 2007-08-15 Cadbury Schweppes Plc Chocolate compositions having improved flavour characteristics
WO2010008452A1 (en) * 2008-06-24 2010-01-21 Nestec S.A. Maillard flavor compositions and methods for making such compositions
BRPI1007383B1 (en) * 2009-01-16 2018-08-07 Mars, Incorporated Organoleptically enhanced white chocolate and its preparation method
JP5807367B2 (en) * 2011-04-12 2015-11-10 不二製油株式会社 Method for producing chocolate-like food
DE202012011540U1 (en) * 2012-11-30 2013-01-29 Andana Gmbh Food composition with amino acids and cocoa
EP2962575B1 (en) * 2014-07-01 2018-09-05 DMK Deutsches Milchkontor GmbH Caramel precursors with special post-thickening behaviour
AU2015336083B2 (en) 2014-10-21 2019-03-07 Mars, Incorporated White chocolate with enhanced properties and methods of making
US20180042279A1 (en) * 2015-03-19 2018-02-15 Nestec S.A. Fat-based flavour concentrates and process for producing same
CN111011565B (en) * 2018-10-10 2023-04-07 丰益(上海)生物技术研发中心有限公司 Water-containing chocolate
JP7756998B2 (en) * 2021-04-05 2025-10-21 日清オイリオグループ株式会社 White crumb and its manufacturing method

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2835592A (en) * 1957-04-26 1958-05-20 Gen Foods Corp Flavor
US2887388A (en) * 1958-03-06 1959-05-19 Gen Foods Corp Flavor
SE381799B (en) * 1972-08-18 1975-12-22 Semper Ab PROCEDURE FOR PREPARING S.K. "CRUMB" FOR THE MANUFACTURE OF MILK CHOCOLATE

Also Published As

Publication number Publication date
ZA200304184B (en) 2004-06-25
RU2003116135A (en) 2004-12-10
WO2002045520A1 (en) 2002-06-13
CN1473008A (en) 2004-02-04
EP1333727A1 (en) 2003-08-13
MXPA03003694A (en) 2003-08-07
GB0026717D0 (en) 2000-12-20
AU2002220659A1 (en) 2002-06-18
BR0115104A (en) 2003-09-30
JP2004514453A (en) 2004-05-20
CA2425400A1 (en) 2002-06-13

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